Easy Homemade Hummus
Look how stinkin cute these little garden hummus appetizers turned out; not to mention how yummy they taste! Talk about being the hostess with the mostest…your friends are going to think you are the most creative, clever hostess they have ever seen. Can’t you just see these little garden pots filled with carrots “growing” out of them at your next cookout or sitting at each person’s place setting or take them along the next time you get a dinner invite this summer – they truly are perfect for all types of summer entertaining!
Signature Chef Jorge Lopez has a great basic hummus recipe for you to try – it’s not only easy but fun to make! Why pay grocery store prices for summertime dips when you can make it yourself, and then put your own personal signature twist on it with mix-ins. With our Basic Hummus, the sky’s the limit…so be creative and let your taste buds guide you. Chances are if you like it others will too! Another great thing about Chef’s basic recipe…you can divide it into thirds, add your mix-ins to each section, and have 3 different flavors to serve.
You be the judge when it comes to the consistency and flavor profile you’re craving – these areas are literally a matter of personal preference. Remember you are the chef here…when it comes to following a recipe, it’s merely a guide for you in most cases. If you are one who really likes to stick to a recipe then by all means do so, but….if you want to be adventuresome then try some of the mix-ins from our list below.
Potential Mix-Ins: Rosemary Infused Oil, 3 Olive Blends, Smoky Paprika, Drained Jarred Roasted Red Peppers, Roasted Garlic, Chipotle Peppers in Adobo, Pesto, Sriracha Sauce, Cilantro, Cumin and Caramelized Onions. Also, we recommend swapping out walnuts for pine nuts to give it a nuttier flavor!
Signature Chef Jorge Lopez’s Basic Hummus
- (1) 16oz pkg Dried Chickpeas
- 3 oz Pine Nuts
- 3 Tbl Olive Oil
- ¼ Cup Roasted Sesame Tahini (You can find this in the organic food section)
- 1 Lime Juice
- 1 tsp Chopped Garlic
- Salt & Pepper to Taste
- 1 ½ Cups Water
- In a 4Qt pan add water and dried chick peas, put lid on with Redi Temp valve open. Turn heat to medium high. When it whistles (about 5-6 minutes) turn heat down to medium and close Redi Temp valve and cook for 25 minutes.
- Roast pine nuts in the small skillet on medium high heat for 2-3 minutes. Watch them closely and shake pan a few times to move pine nuts around for even roasting. Do not walk away from pan as pine nuts are easy to burn.
- Reserve ½ cup of water from chick peas in case you need to thin your Hummus.
- Drain water off chick peas and let cool to room temperature. For a silky smooth hummus you can pinch the skins the chickpeas. They come off very easily.
- Put chick peas, pine nuts, olive oil, garlic, lime juice, roasted sesame tahini and salt and pepper in a blender or food processor. Pulse for 2-3 minutes until well blended.
- Hummus can be made 1 day ahead. Keep it in an airtight container and refrigerated for up to 3 days. Bring to room temperature before serving.
Putting It All Together
To make the adorable garden pots, first wash the pots. Next fill them almost to the top with your hummus, leave about half and inch space. We used baby carrots. Take a toothpick and poke a hole in the carrot. Clip off a small stem of parsley with the a few leafs attached, thread the stem in to the carrot to achieve the carrot top look. Now aren’t they just so cute! Serve with veggies & pita chips.
Hummus also freezes well and since Chef’s recipe makes a bunch freezing is a perfect way to store it. You just have to follow a few guidelines to prevent spoilage. Don’t fill it all the way to the top, it needs room to expand. When thawing your hummus put it the fridge one day ahead of when you want to use. When you remove the lid you may notice some liquid at the top. Not to panic that your hard work is ruined simple give it a good stir and it’s ready to go.
Life is Delicious!